Jumping for joy…for Bok Choy

Bok choy is one of my favorite vegetables. Like cauliflower, broccoli and brussels sprouts, this mild Chinese cabbage is a cruciferous vegetable. Very common in Asian cuisine, you rarely see this delicious cabbage in other types of ethnic cooking, despite the fact that it’s grown in the United States, Canada and Europe. Bok choy has […]

Tip, Trick & a Recipe: Noodles

Although the core ingredients for noodles don’t vary much (flour, water, salt) you can enjoy them in a number of dishes from lasagna to chow mein. Noodles, sometimes called pasta depending on the dish, are thought to have originated in China around 4,000 years ago. There are over 350 different types of pasta noodles in […]

A Head of the Pack

Savoy Cabbage The antioxidant protection of cruciferous vegetables is powerful. You know from previous articles here in Healthy-Foods and elsewhere that vitamins C and E and beta carotene help ward off disease and illness by helping combat harmful free radicals that naturally accumulate in the body. Free radicals damage your body, causing changes that can […]

Tip, Trick & a Recipe: Bok Choy

A Bok Choy Haiku A friendly cabbageOn the stovetop cookingIn stir fries and sides Okay, so I’m no poet and my haiku isn’t going to be published anytime soon. I do however, want to pay homage to this wonderful vegetable. A mere 10 calories for about a half cup of this awesome veggie is one […]